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Tamarind Chutney

Source of Recipe

Brenda-Lee Olson


Recipe Introduction

Original recipe from Petrina Verma Sarkar

List of Ingredients

2/3 cup tamarind (remove seeds)
1/3 cup dates, pitted
2/3 cup) jaggery (sugar cane or date palm sugar)
2 cups water
1 tsp fennel
1 tsp cumin seeds (roast and grind coarsely)
1 tsp salt
red chili powder as per taste


Recipe

Put the tamarind, dates, jaggery and water in a saucepan and cook on a medium until the dates and tamarind are soft.

Allow the mixture to cool.

Use a food processor or hand blender to blend mixture together into a smooth sauce.

Put sauce back into the saucepan and on medium heat and add remaining spice ingredients.

Bring the sauce to a boil and turn off.

Allow to cool, then chill and serve.

Author’s Notes: This tangy chutney can be used as a dip or stir-in sauce for numerous Indian snacks.